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How to make Chilli Potato - an Indo Chinese Vegan dish

Chili potato is an Indo Chinese cuisine which is liked by all ages. This can be used as a starter or a side dish. To make healthier preparation we can roast or grill the potatoes, The recipe described here is more traditional spicy one though.

Preparation Time: - 10~12 min

Cooking Time: - 20~25 min

Servings: - 3~4 persons


  1. 250 gm. or 3 large Potato.
  2. 2 tbsp Corn Starch/ Corn Flour or Unbleached organic plain flour
  3. 4 chopped Garlic
  4. 1 medium Onion
  5. 1 small or ½ medium Capsicum
  6. 2 green chili slitted
  7. 1 tbsp.  Soya sauce
  8. 1 ½ tsp Tomato Sauce
  9. ½ tsp Chili sauce
  10. ½ tsp Kashmiri Red Chili Powder
  11. ½ tsp Vinegar
  12. ½ tsp Black pepper
  13. 7 tbsp. Vegetable Oil ( I used Sunflower oil but you can use any vegetable oil )
  14. Salt as needed
  15. 2 tsp molten butter (optional)


  1. In a bowl mix half the corn flour with little water and salt to form a thick paste. It should coat the potatoes firmly.
  2. Chop onion, garlic and Crush the cardamom in pestle and mortar and keep aside.
  3. Wash and peel potatoes and cut into lengthwise thinly. Mix with the corn flour so that the potatoes get a firm coating.
  4. Heat 3 tbsp oil in a pan and once heated shallow fry the coated potatoes so they turn golden brown.
  5. Drain the excess oil in tissue paper and keep aside.
  6. In same tawa or frying pan, heat 4 tbsp oil
  7. Put the chopped garlic and sauté for a while.
  8. Now add chopped onion and mix. Fry till the onion becomes translucent and slightly brown
  9. Add capsicum and green chili - mix well.
  10. Simultaneously add the remaining corn flour to one cup of water – stir until no lumps remain. Add tomato sauce, vinegar, soya sauce and chili sauce to form a spicy sweet mixture
  11. Once capsicum is fried pour this mixture to the kadai /frying pan.
  12. Adjust salt level, add Kashmiri red chili powder. Continue cooking.
  13. When the mixture started boiling add the potato. Stir gently and mix well. Cook until the gravy becomes thick
  14. Sprinkle black pepper powder and add molten butter. Mix everything together.
  15. Turn the burner off. Your dish is ready to serve.
Serve hot as a starter or side dish to Noodles or flavored rice. 

As always please feel free to comment, criticize and seek if any help is required. I am all ears.

This post first appeared on Baisali's Homely Kitchen, please read the originial post: here

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How to make Chilli Potato - an Indo Chinese Vegan dish


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